Dutch Blancmange

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (2)
Instructions (6)
  1. Put a pint of warm cleared calves feet jelly into a stewpan.
  2. Mix with it the yolks of six eggs.
  3. Set it over a fire, and whisk it till it begins to boil.
  4. Then set the pan in cold water and stir the mixture till nearly cold, to prevent it from curdling.
  5. When it begins to thicken fill the shapes.
  6. When it is ready to be served up dip the shapes in warm water.
Original Text
Dutch Blancmange. Put a pint of warm cleared calves feet jelly into a stewpan; mix with it the yolks of six eggs, set it over a fire, and whisk it till it begins to boil. Then set the pan in cold water and stir the mixture till nearly cold, to prevent it from curdling, and when it begins to thicken fill the shapes. When it is ready to be served up dip the shapes in warm water. [187]
Notes
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